Thayer in the Kitchen

I know a lot of people don't like beets.  Arthur and I both like them.  Now I'm not sure if you dislike beets this soup will convince you that you do.  However, if you think they're OK or really enjoy them, then I recommend you try this tasty soup.  Arthur voted it a definite keeper. It is good served either hot or cold. 6 medium sized beets (1 1/2#) 1/4 cup butter 1/4 cup flour 3 cups of chicken broth 1 cup sour cream (lower fat is OK) 1-2 tablespoons lemon juice (taste after adding 1) 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons fresh chopped dill (if you don't like dill you can substitute chives) Cook the beets, covered in boiling salted water or in the microwave for 45 minutes or until tender.  Drain and peel when cool enough to handle.  Chop the beets, reserving 1/2 cup.  Place the rest of the beets in a blender.  Melt the butter, stir in flour and cook for 2-3 minutes.  Stir in the broth until smooth....

This is a delicious comfort food supper.  Easy to make and great to eat.  We've been getting great potatoes from our CSA farm.  This is an excellent way to use some of them.  Here in Wisconsin it is getting chilly, but I still have my rosemary plant outside on my deck in our container garden.  Your kitchen will smell wonderful as you roast your chicken dinner with fresh rosemary. 1-2 navel oranges 3 Tbs. extra-virgin olive oil 1 tsp. kosher salt, plus more as needed 1/2 tsp. dried chile flakes 1# red potatoes, cut into chunks 2 medium red onions, sliced into 1/2-inch-thick circles 2- 5-inch sprigs fresh rosemary, plus 3/4 tsp. minced 6 chicken thighs (about 6 oz. each), trimmed of excess fat and skin (bone in or boneless--either would work) Heat the oven to 425°F. Finely grate 1 tsp. orange zest. Stir together the zest, oil, 1 tsp. salt, and the chile flakes in a small bowl. On one end of a large rimmed baking sheet, toss 1 Tbs. of the oil ...

I have had problems making dishes with the bunches of pea shoots that have come in my CSA box.  I've made the mistake of not getting rid of the stems.  That was definitely not good.  It was like chewing on a bunch of little sticks.  No matter what the dish is, this is an unpleasant experience. The most recent thing I tried was this soup. Good!  I avoided using the stems in the soup. I'd make it again which is why I'm posting it. •1 Onion •3 Slices Bacon •1-2 Medium Potatoes •1 bunch of Pea Shoots •2 cups Chicken Stock •Sour Cream •1-2 tbsp chopped fresh chives Chop the bacon and chop the onion finely.  Fry in a saucepan together until the bacon and onion are starting to brown. Chop the potatoes coarsely. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents of the sauce pan into a blender, and blend until smooth.  Then add the pea sho...